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Ingredients
  • 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
  • 1 (10.5-ounce) can condensed French onion soup
  • 1 (1-ounce) packet dry onion soup mix
  • 1⁄2 cup unsalted butter, melted
  • 1 teaspoon dried thyme or rosemary
  • 1 1⁄2 cups shredded gruyere cheese
  • 2 tablespoons chopped fresh parsley
Note: Ingredients may have been altered from the original.
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